Here’s a moist, tender Avocado Bread recipe that’s a healthier twist on classic quick bread. The avocado adds richness, moisture, and a subtle flavor, and you can make it sweet or slightly savory.
Avocado Bread Recipe
Ingredients
- 1 large ripe avocado (about ¾ cup mashed)
- ½ cup vegetable oil or melted butter
- ½ cup sugar (can reduce to ⅓ cup for less sweetness)
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ¼ cup milk (or plant-based milk)
- Optional add-ins: ½ cup chocolate chips, nuts, or dried fruit
Instructions
- Prep oven & pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
- Mash avocado
- Remove pit and scoop flesh into a bowl. Mash until smooth.
- Mix wet ingredients
- In a separate bowl, whisk together sugar, eggs, vanilla, and oil.
- Stir in mashed avocado.
- Combine dry ingredients
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix batter
- Add dry ingredients to wet mixture alternately with milk, stirring gently until combined.
- Fold in optional chocolate chips, nuts, or dried fruit.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack.
Tips
- Ripe avocado is key – too firm will make the bread dense; too overripe can be mushy.
- Flavor variations – add lime zest for a tropical note, or use whole wheat flour for a nuttier flavor.
- Storage – keeps well for 2–3 days at room temperature, or up to a week in the fridge.
If you want, I can also give you a moist avocado banana bread version that’s naturally sweet and super soft, or a mini loaf/muffin version perfect for portion control.
Do you want me to make the banana version?
